Orange Chicken

Orange Chicken

I think chicken in orange sauce is available in almost every Chinese restaurant, at least that’s the case in Belgium . It is a real classic dish. It is a deliciously sweet sauce. Just like with other Chinese dishes, white jasmine rice fits perfectly.

What do you need?

• 8,5 oz 250 ml orange juice (I used fresh)
• 2 oz or 65 gr of sugar
• 2 tablespoons of rice vinegar
• 2 tablespoon of low sodium soy sauce
• 1 teaspoon of ginger powder
• 2 cloves of garlic, pressed
• 1 teaspoon of chili flakes
• 1 tablespoon of corn starch
• 2 tablespoons of water
• 10 oz or 300 gr chicken fillet, cut into pieces
• 2 eggs
• 1,5 oz or 45 gr corn starch
• 1,5 oz or 45 gr flour
• frying oil
• 1 tablespoon of sesame seeds
• 2 spring onions, cut

How to make it?

In a small cooking pot, add the orange juice, along with sugar, rice vinegar, soy sauce, ginger, garlic, and chili flakes. Bring this to a boil over medium heat.

In a small bowl, put 1 tablespoon of corn starch and dissolve it in 2 tablespoons of water. Add this to the orange juice sauce when it boils. Stir until the sauce has thickened. Cover and set aside.

Put the corn starch and flour in a deep plate, mix well.

Beat the eggs in another deep plate.

Now pass the chicken cubes one by one first through eggs, then through the flour mixture.

Fry the chicken in a pan with a lot of oil, do this in two parts so there is not too much chicken in your pan at once.

Stir  the chicken under the orange sauce, top with spring onions and the sesame seeds.

Serve with rice or noodles.

Bon Appetit!

TIP: The chili flakes can give a slightly spicy flavor, you can perfectly let them out of the sauce so that it’s completely kids proof.